Pork and Kraut, For Luck

It’s New Year’s Day, and traditionally, in Germany and elsewhere, pork and sauerkraut is served, for luck.  Pretty easy to make as well.  This year I used bulk garlic sausage and sauerkraut from the store rather than our own.  The sausage was fried into little balls in a deep cast iron skillet (see below), then I added the rinsed sauerkraut, seasoned it, boiled some ‘taters on the side, and there was dinner.  Yum!

If you still need a recipe proper, here it goes:

New Year’s Pork and Kraut

Ingredients:

• pork sausage
• sauerkraut, bagged or canned
• oregano to taste
• sage to taste
• pepper to taste
• butter to taste
• for side dish:  potatoes

Directions:

• Roll sausage into little balls, or, if you didn’t get bulk sausage, cut sausage in half length-wise and fry in a deep cast-iron skillet.  Drain and rinse kraut.
• Add kraut to sausages once the sausage is done.  Mix well, add spices to taste.  Butter does well in it as well.
• On the side, serve potatoes:  boiled in the jacket or peeled, mashed, even fried – take your pick.

 

Good Luck with the recipe, and for 2018 as well!

 

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